A word about resveratrol and wine. As you probably know the nutrient, found in grape skins, is packed with antioxidants and credited with extending life. Most winemakers ferment skin-on grapes only when making red wine; hence recommendations, such as Tracy’s, to drink one glass of red per day. But I adore white and rose wines, especially in the warmer months. Not fair that red wine gets all the good stuff.
Fortunately some winemakers are experimenting with “fermenting on the skins” (to use proper terminology) to produce white wine. Channing Daughters, a really fabulous and inventive winery in Bridgehampton, NY, has developed what they call “Oranges” — white wines from skin-fermented grapes or grape blends.
When we visited in July we fell in love with two Oranges, the 2007 Envelope and the 2008 Ramato. The former is sold out (though they may still have some at the winery, if you’re in the Hamptons) but the latter is for sale on their website. There’s also a third Orange Wine, the 2006 Meditazione, which I don’t remember if we tried but is undoubtedly delicious.
I’m sure there are many more wineries experimenting like this (and if not they should be; consider the marketing potential!). Look for the phrases “skin-fermented” or “fermented on the skins.”
And cheers to a long life with lots and lots of wine!
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The Great American Cooking Project
Notes from others: